The Top 5 EASIEST Dishes I've Ever Made on This Channel

Rinse red lentils under cold water until the water runs clear.

Heat olive oil in a large pot over medium heat until shimmering.

Add chopped onion, carrot, and celery; sauté until softened, about 5-7 minutes.

Stir in minced garlic and cook until fragrant, about 1 minute.

Add cumin, coriander, and turmeric; cook for another minute to toast the spices.

Pour in vegetable broth and bring to a boil.

Add rinsed lentils and reduce heat to a simmer.

Cook uncovered until lentils are tender, about 20-25 minutes.

Use an immersion blender to puree the soup until smooth, or leave it chunky if preferred.

Stir in lemon juice, salt, and black pepper to taste.

Simmer for an additional 5 minutes to meld flavors.

Serve hot, garnished with chopped parsley.

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